Pre-heat your fan oven to 180c and then butter & sugar your ramekins. Wipe the butter on the inside of the ramekins using a pastry brush or kitchen towel & then sprinkle the sugar around until all the butter is covered.

Zest & juice one lemon and add this to the condensed milk. It will start to stiffen as it’s mixed together. Then pop it in the fridge, until needed.

Next, whisk together the eggs & sugar until light and fluffy. High speed on a mixing machine (if like me, you don’t have the room for a mixer, give it some elbow grease for a few minutes. Then mix the cooled melted butter and the juice and zest of the 2 lemons.

Once mixed thoroughly, fold in the flour and baking powder.

When it finally comes together, it’s time to finally add the mix to the ramekins!

Fill the ramekins by a third, then scoop two teaspoons of the fudge into the middle. Top the cakes with more of the cake mixture & pop in the oven!

After 15 minutes, or until golden brown across the top!

The cake is light and fluffy and the fudge sits in the middle all delicious and gooey. These lovely little puddings are a perfect way to end a meal!

A lot of the recipes in the cookbook are simple, just like this one. It’s definitely worth grabbing for yourself. If your looking for a new cookbook to try then get yourself a copy HERE.